Antica Corte Pallavicina In Polesine parmense

In 2011, the Antica Corte Pallavicina Restaurant received a Michelin star. Chef Massimo Spigaroli uses ingredients grown in the adjacent garden to create cuisine rooted in local traditions. The Relais comprises eleven rooms on the first floor, accessible by elevator. Period furnishings complement the modern renovation. In the basement, you can visit the Culatello Museum, where the ham ages in the shade and acquires its distinctive flavor thanks to the characteristics of the site. In a glass-enclosed room with a fireplace, just meters from the Po River, Luciano and Benedetta Spigaroli welcome their guests. Father and daughter also organize events: pictured is the dinner in collaboration with Chef Portinari's La Peca.

A restaurant that deserves all the respect it deserves. Professionalism and a love of gastronomy are evident as you enter the traditional courtyard. Chef Massimo's philosophy is unique.

A gem in the middle of the countryside

I enjoyed the "50anniindue" experience with my boyfriend and we had a great time! Despite the low cost of the tasting menu, the service was fantastic (many young, friendly and helpful people), and the dishes were very good. We also enjoyed the pre-dinner tour of the cellar to observe the culatelli and learn about their preparation method, a treat that makes you feel even more welcome and involved in what you'll see on your plate. We also booked a room for the night, which was very beautiful, clean, and with a view of the meadows where the cows graze and rest: very relaxing. The room also had a coffee machine with capsules, fruit, and delicious biscuits. Breakfast the next morning, included in the price, was in the room opposite the restaurant, and it was also very welcome and plentiful. Their products are also on display for sale, which you can purchase on-site or in their shop nearby. There are also trails near the restaurant to explore the park, which we happily took the afternoon before dinner. I should add that, due to a nasty oversight, I forgot a coat in one of the interior rooms, and they sent it back to me free of charge, even though I had obviously offered to pay for shipping and the inconvenience.

Living in Japan, you come across many establishments where you can experience "omotenashi" hospitality. There was plenty of subtle hospitality here as well. At the hotel, there was a thoughtful tray-like structure at the foot of the shower room, and if there was a problem with the room, they would respond immediately. Even at the restaurant, they were always checking on the customers and responding flexibly. This was real omotenashi hospitality, not something that just works by hand. It was the best hospitality I experienced on my eighth trip to Italy🇮🇹.

My fiancé and I spent a night at this wonderful property nestled in the Piacenza countryside. The rooms have retained some original period features and are very romantic. The property has two restaurants, one of which is Michelin-starred. We ate at the latter and it was a wonderful experience. The dishes are beautiful to look at and excellent to the palate. In the courtyard is the Culatello Museum, which they produce. Not far away, they also have a shop where we purchased some traditional products.

As a man from the "lowlands," I can't explain why I waited so long to enter this dream. Because it's a dream: the place, the restaurant, and everything I tasted. The perfect combination of food and people—everything extremely delicate and wholesome.

The entire experience was exceptional from start to finish. Dinner was unforgettable—not just because of the outstanding food, but thanks to the service that made it truly special. It all began with a fascinating walk through the cellar, where hundreds of Culatello hams were hanging to age—a sight (and aroma) we won’t soon forget. The rooms are each unique, full of character, and the hotel’s atmosphere is wonderfully peaceful. Set in a stunning location, it’s the perfect place to slow down, savor the moment, and enjoy every detail.

Situata a Polesine Parmense, circondata da campi e vegetazione autoctona, l’ Antica Corte Pallavicina è un luogo di ristoro ideale per chiunque voglia vivere una giornata tranquilla, di relax, immersi nella natura e assaporando del buon cibo nostrano. Io e il mio partner abbiamo provato la formula/promozione “50 anni in 2” e, a mio avviso, ne è proprio valsa la pena. Abbiamo soggiornato in una camera stupenda, coccolati dallo staff cordiale e gentile, e infine (come ciliegina sulla torta) abbiamo potuto provare la cucina dello chef Spigaroli, semplicemente squisita. In merito alla cena, mi permetto di segnalare alcune cose che ho trovato meritevolmente degne di nota: sua maestà il culatello gran riserva Spigaroli, FENOMENALE, i tortelli alle erbette e i panificati fatti in casa. Nella loro classicità semplicemente perfetti. Se siete amanti dei prodotti genuini e della buona cucina, questo posto fa per voi !

Sono stato alla corte per provare la famosa esperienza dei 50 anni in due. Ecco la verità su tale promozione. L’offerta prevede una cena stellata a soli 50 euro a testa per 2 a persone la cui somma delle età è inferiore (o uguale) ai 50 anni. In più con soli 100 € si può anche avere una camera nella corte, ma qui parlerò solo del ristorante. Il menù prevede 5 portate ( 2 antipasti , 1 primo, 1 secondo e un dolce ) oltre ad amouse-bouche, pane burro grissini e piccola pasticceria. Inoltre la cena è accompagnata da 3 vini fatti da loro molto buoni. I piatti mi hanno davvero stupito. Uno meglio dall’altro. Semplici, eleganti, gustosi e saporiti. La materia prima utilizzata è incredibile e viene lavorata alla perfezione dagli chef. La chicca: potrete assaggiare il loro culatello 42 mesi. Non ci sono parole per descriverlo da quanto è eccezionale. Staff super gentile e disponibile. Location più che magnifica ( la corte è stupenda ) e prezzo….be che dire : una cena così a soli 50 euro a testa è incredibile. Non fatevela scappare. Consiglio a tutti questa magnifica esperienza e ringrazio lo chef Spigaroli per questa incredibile opportunità.